Main course

This Southern Thai curry is bright, spicy and distinctly sour, with firm pieces of white fish and cauliflower that soak up the broth. Serve it with jasmine rice; coconut milk doesn’t belong in this dish.

Tender chicken in a creamy coconut sauce gets depth from toasted coconut and warm spices. Tamarind keeps the sauce lively, while curry leaves add a fresh, fragrant note. Delicious with rice or appam.

In khao mok gai, spiced chicken and fragrant rice cook together in one pan. The tender, golden rice absorbs the cooking juices; fried shallots and cucumber with vinegar make every bite fresher.

Deeply roasted pointed cabbage is served on a smooth white bean base, with a bright lemon-mustard dressing and crunchy hazelnuts. A vegetable-rich main course with enough bite and contrast to stand on its own.

Creamy kidney beans in a spiced tomato masala, with fragrant rice on the side. By cooking the beans until tender first and then letting them simmer in the sauce, they absorb plenty of flavor without falling apart.

This Goan vindaloo brings together tender braised pork with garlic, chili, warming spices and the bright sharpness of vinegar. Slow cooking makes the sauce mellow and concentrated; rice soaks up the spicy, tangy gravy beautifully.

Soft, roasted aubergine gets a glossy sweet-and-sour tamarind coating. Black lentils, cool herbed yogurt and crispy onion turn it into a satisfying meal.

Roasted pumpkin and hearty lentils are the foundation of this colorful bowl. Tamarind, lime and mint yogurt bring freshness; crispy curry leaves and toasted coconut add fragrance and crunch.

This Massaman curry slowly tenderizes beef in coconut milk with warming spices. Potato gives the sauce a richer body, while roasted peanuts add a satisfying crunch alongside the soft curry.

Small potatoes develop golden-brown edges, then slowly cook in a red, aromatic sauce of yogurt, fennel and Kashmiri chili. A hearty main course with tender potatoes and a gently tangy sauce, delicious with rice or flatbread.

Firm white fish cooks briefly in a spicy sauce made with ground mustard seeds, green chili and mustard oil. Serve with soft white rice, which soaks up the sharp, fragrant sauce beautifully.

A slow-cooked Gujarati vegetable dish with eggplant, potatoes, yam and spiced fenugreek dumplings. Coconut, sesame, peanuts and spices give the vegetables a rich, fragrant flavor, while lemon keeps everything fresh.

Chickpeas simmer in a spiced tomato sauce with a bright, tangy flavor from amchur. Let the sauce reduce gently: it will cling to the chickpeas, keeping the dish thick enough to serve with rice or roti.

Tender white fish cooks in a light coconut sauce with ginger, green chili and fragrant curry leaves. Tomato and lime keep it fresh; serve with rice to soak up the sauce.

Pointed cabbage gets golden-brown edges, then simmers in a creamy coconut curry with ginger, mustard seeds and curry leaves. It’s served with rice that has crispy edges; lime and coriander keep everything fresh.

This rogan josh slowly braises lamb until tender in a fragrant sauce of yogurt, ghee, fennel and dried ginger. Serve it with basmati rice, which soaks up the light, aromatic sauce beautifully.

Wide rice noodles stir-fried over high heat with chicken, egg and Chinese broccoli: the sauce is savory and slightly sweet, with dark, caramelized edges on some of the noodles. Serve chili vinegar on the side for anyone who wants a little extra heat and acidity.

Juicy pork tenderloin coated in a glossy sweet-and-sour plum sauce, served with fragrant sesame rice and crisp cucumber. The glaze goes on the meat only when it is almost cooked, so the plum and soy sauce don’t burn.

Juicy cod, smooth corn purée and butter with lime and chili: a fresh, creamy and mildly spicy main course. Charred spring onions add a smoky counterpoint to the plate.

Tender chicken and firm Thai eggplants simmer in a fragrant green curry sauce with coconut milk. Thai basil and fish sauce add freshness and depth at the end; jasmine rice soaks up the thin sauce nicely.

Creamy coconut milk, tender chicken and fragrant Thai aromatics form the base of tom kha gai. Lime juice and fish sauce keep the soup bright and savoury; jasmine rice turns it into a complete meal.

Firm white fish cooks briefly in a light, spiced sauce of coconut, chili and spices. Tamarind adds a tangy counterpoint; rice soaks up the sauce nicely.

This Thai stir-fry turns ground pork, garlic and chili into a spicy, savory meal in just a few minutes. Holy basil brings its signature peppery aroma; jasmine rice and a fried egg complete the plate.

A hearty, spiced chole with tender chickpeas, served with bhature that puff up in hot oil. A fresh onion salad cuts through the rich curry and completes the meal.